Fermentation is in temperature controlled stainless steel after which the wine is transferred to old 300 litre French oak barrels. The wine spends a total of 11 months in barrel, after which it is bottled.

Colour: A ruby red colour.
Nose: An elegant fruit profile on the nose includes cherries, subtle raspberry and spicy black pepper.
Palate: All this is nicely supported by refined tannins and a soft finish.

Fairview is situated on the lower slopes of Mount Paarl, which is more sheltered from the moderating maritime influence than nearby Stellenbosch. Vines were planted here as early as 1699. The property was bought by the grandfather of current owner, Charles Back, in 1937.

Fairview has a reputation for consistent quality across a range of innovative styles, using both classic and unusual varieties. The Fairview estate now has a total of 586 hectares of vineyard over four appellations: Paarl (350 hectares), Swartland (115 hectares), Darling (86 hectares) and Stellenbosch (35 hectares). This vineyard ownership in so many different regions allows Charles to produce a wide range of wines, from grapes grown in optimal conditions.

Grapes for this Sauvignon Blanc were grown on unirrigated vineyards in Darling. The grapes were machine harvested from very early in the morning, arriving at the cellar before sunrise to be fermented in stainless steel tanks. The wine was left on its fine lees after fermentation, prior to blending and bottling.

Pale lemon in the glass. Tropical notes of ripe melon on the nose. With a lively minerality and fresh acidity, the palate is filled with flavours of the tropics. The wine has a full, rich and textured mouthfeel with a fresh finish.

The grapes originate from two 29-year-old vineyards called The Long Block and The Spice Block respectively. Yields are low and produce wines with structure and concentration.

Grapes are picked only in the cool, early hours of the morning and then packed into a cold room to be chilled before processing the following day. The grapes are gently crushed and pressed speedily to tank. A cold fermentation takes place at 11°C to lock in freshness and promote an intense tropical fruit bouquet. After fermentation, the wine is kept on its lees for 7 months. This practice adds weight to the palate and promotes a creamier mouth feel.

Pale straw in appearance with a slight green edge, the nose is of citrus and fig, supported nicely by capsicum freshness. The aromas on the nose carry through beautifully to a firm but fruit driven palate with a mild acidic zing, some flintiness and a long lingering finish.

Bon Courage Estate lies in the heart of the beautiful Robertson Valley, home to some of South Africa’s finest wines.

This stately Cape Dutch homestead dates back to 1818 and has been the home of three generations of the Bruwer family since 1927.

“Hillside Red” is a blend of 54% Cabernet Sauvignon and 46% Shiraz fermented in stainless steel tanks and then aged for 12 months in 2nd and 3rd fill French oak barrels.

A deep purple red in appearance wih a nose that reflects the intensity of these two expressive grape varieties – tobacco, blackcurrant and red berries. The palate is medium bodied with soft tannins, hints of spice and a smooth, textured finish.

Growing fine wines on the Meerlust Estate, situated fifteen km south of Stellenbosch, has been part of the Myburgh family tradition for eight generations, beginning in 1756.

The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the area and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea” – the site is on a granitic outcrop only 5 km from False Bay, and in the warm summer months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.

The wine has an intense, dark purple colour with a violet rim. The nose is powerful with aromas of cassis, plum, and spice. On the palate the wine is medium-bodied with intense flavours of blackfruit, vanilla and dark chocolate. The tannins are soft and silky, the acidity fresh, The wine has a persistent and long-lasting aftertaste.

This tiny, tree-lined vineyard is tucked away in the upper valley of the farm. A hidden corner, protected from harsh sunlight and extreme temperatures allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness.

All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day.

The juice is sent directly to 500-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation.

The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends a total of 12 months in barrel before being bottled.

Lemon and pale straw in colour the nose has an inviting nose of honeyed citrus, potpourri and peach. The palate has candied orange peel and ginger and a hint of honey. The flavours are vibrant and the finish long and intense.

The grapes used for this wine originate from one of Vondeling’s highest and most temperate slopes. The roots burrow deep into nutrient poor, well weathered granite soils. This offers great consistency of concentration and aroma.

Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently de-stemmed and the berries cold soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit driven profile.

After fermentation, extended maceration on the skins is allowed for one week after which the wine is drained to 300 litre French oak barrels and the skins are pressed in a traditional wooden basket press.

100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being made available for purchase.

An intense, dark, ruby red, the nose is fragrant with blackcurrant and liquorice. Soft, smoky oak softens the black pepper vibrancy and lends an exotic lift to the nose.
Moderately tannic, the wine is elegant and balanced.

(The Babiana noctiflora is a rare species of fynbos found only on the Paardeberg Mountain. It has is a delicate yellow flower, which releases its scent in the evenings to attract moths for pollination.)

The Chenin Blanc grapes originate from a 30-year-old vineyard, named “The Graveyard” in respect to the historic family graveyard it encloses. The vines are low yielding to give consistent quality and concentration. Chenin Blanc and Viognier are favourites for white blends in the Voor Paardeberg. The fullness of the Chenin Blanc and the structure and aroma of the Viognier is tempered by a strong mineral character typical of the farm’s granite soils. The Roussanne and Grenache Blanc lend vigour and freshness to the blend.

All grapes are hand-picked at optimum ripeness in the early hours of the morning. They are then chilled in a cold room and processed the following day. The grapes are not crushed, but are whole-bunch pressed straight to barrel. No sulphur or yeast is added to the juice and the fermentation is 100% natural.

The wine is matured on the lees for 7 months before being racked and blended. The final blend is then returned to barrel for a further 4 months of maturation.

The wine has a pale, straw yellow colour with a green hue. The nose has notes of roasted almonds, Turkish delight, lime zest, apricot and orange marmalade, a touch of honey and pineapple. The palate is fresh, vibrant and textured. Layers of white pepper, jasmine, mint, ginger and creamy lemon supported by subtle and reserved oak. A complex wine.

Vondeling “Monsonia” is a blend of 85% Shiraz, 6% Mourvédre , 5% Grenache 5% & 4% Carignan. It is the wine from Vondeling that used to be known as “Erica” Shiraz.

The wine is named after the Monsonia speciosa, a species of fynbos (wild plant) that is endemic to the Paardeberg mountain, the home of Vondeling wines.

The vines grow in ancient, well-weathered granite soils on southeast-facing slopes. The harvest is manual and on arrival at the winery the fruit is chilled overnight. The bunches are partially de-stemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence. During fermentation, hand plunging, takes place to aid mixing and colour extraction.

After fermentation, the wine was pressed in a traditional basket press and the wine transferred to barrel where malolactic fermentation takes place. Only large format French oak barrels are used, with about one third new and the rest 2nd and 3rd fill. The wine is allowed to mature for 16 months before blending and bottling.

The wine displays a rich deep red / purple colour. It has an opulent nose of bright violets, dark fruit, smoky oak and spices – cloves, nutmeg and coriander. On the palate it shows dark fruit, chocolaty richness and under tones of earthy notes. The wine has a full, viscous texture and a long complex spicy finish.